Orange Olive Oil Cake

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Reviving the olive oil cake trend with this delightful Orange Olive Oil Cake, made extra special with authentic Palestinian olive oil from @canaan.palestine! It’s seriously the best olive oil I’ve ever tried, and you should definitely give it a shot!

This cake is a breeze to make, taking less than 10 minutes of your time and coming together in just one bowl. It’s super tender, moist, and boasts a delicious flavor that lets the orange and olive oil take the spotlight.

Orange Olive Oil Cake

Total Time 1 hour
Course Dessert
Servings 12


*Wet Ingredients:*

  • ¾ cup olive oil about 160g
  • ½ cup milk around 120g
  • ½ cup sour cream roughly 120g
  • 3 large eggs
  • Zest of 1 large orange
  • ½ cup freshly squeezed orange juice about 120g
  • 1 tsp vanilla extract

*Dry Ingredients:*

  • 1 ¼ cups granulated sugar about 275g + extra for sprinkling on top
  • 1 ⅔ cups all-purpose flour approximately 220g
  • ¼ cup cornstarch about 33g
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Powdered sugar for garnish


  • Preheat the oven to 350°F (conventional) and line a 9″ springform pan (or a 9×3″ round pan) with parchment paper.
  • In a large bowl, combine all the wet ingredients along with the orange zest. Whisk until well mixed.
  • Add the sugar and whisk for an additional minute.
  • Sift in all the remaining dry ingredients, then use a rubber spatula to gently fold until everything is combined, avoiding overmixing.
  • Pour the batter into the prepared pan, and optionally sprinkle more sugar on top.
  • Bake for approximately 50-55 minutes until a toothpick inserted in the middle comes out with moist crumbs attached.
  • Allow the cake to cool for 20 minutes, then carefully remove it from the pan.
  • Dust with powdered sugar and serve! Enjoy your delicious Orange Olive Oil Cake!

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